Frugal Floozie Friday - Quickie Burger Bar and Grill

I got out of work early one afternoon recently, so Craig and I went on a lunch date to the Quickie Burger Bar and Grill, today's Frugal Floozie Friday feature. Easy to find, in its signature maize 'n' blue, both the sun and the parking gods shone upon us as we found a spot for the car just across the street from the restaurant.

There are many options on the menu that qualify for our mandatory $5 per person budget. The 1/3-pound Minor Cheeseburger costs $5, and comes topped with lettuce, tomato, pickles, onions, the Secret Quickie Sauce, and a choice of cheese. Hot dogs, Italian sausage, and bratwurst range in price from $2.50-$4. Vegetarians can have homemade macaroni and cheese or a grilled cheese sandwich for $3 each; hummus with pita chips or spinach-artichoke dip cost $4 each.

There is also a wide variety of side dishes, if you're just in the mood for a quick snack: fries, battered mushrooms, jalapeno poppers, and mozzarella sticks all range from $2.50-$4. Shakes cost $3.50, malts cost $4, and each comes in a variety of flavors from the expected chocolate to the decadent Reese's Pieces or brownie or cookie dough (and many more).

Craig ordered the excellent grilled chicken sandwich which just exceeded our mandatory Frugal Floozie Friday budget, and we shared the crisp, freshly prepared beer-battered onion rings, which cost only $3.50. The restaurant's owner, who had greeted us very cheerfully and was patient as we sorted through our many dining options, recommended a special spicy sauce his wife prepares, which was a perfect complement to this treat.

I also chose the Double Egg, Sausage and Cheese Sandwich - two fried eggs, a sausage patty, and cheese all on a whole wheat bun that made me feel more virtuous than I should have. At $4, this was a very good value for a hearty lunch, which I was able to enjoy even in the afternoon because breakfast is served all day.

For fast, very friendly service, free wi-fi, t.v., and lots of comfort food at a reasonable price, be sure to stop by Quickie Burger!

Quickie Burger Bar and Grill
800 S. State Street
Ann Arbor, MI 48104
734-222-4555
Sunday and Monday: 11 a.m. - 12 a.m.
Tuesday and Wednesday: 11 a.m. - 3 a.m.
Thursday - Saturday: 11 a.m. - 4 a.m.



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Roasted Asparagus with Dijon Vinaigrette

I'm not dictatorial about it, but I do prefer to eat seasonally.  Strawberries are a Summer food, for example - whether bought at a roadside stand or, ideally, picked at a farm - and lesser flavorless specimens should simply not be schlepped thousands of miles from warmer climates so that people can consume them in Michigan in the middle of Winter.  I have spoken!

And asparagus is one of those foods that, to me, is simply integral to a particular season: Spring.  So, since Spring officially begins today, this simple but delicious dish seemed the perfect offering.

Many people aren't aware of this, but you can politely pick up asparagus with your fingers to eat it.  That would be a bit messy here, though; it would also prohibit sharing a bit of the vegetable with a taste of the egg that complements it so well.  So resort to your fork this time, but don't forget that asparagus is really finger food!

This vegetable dish would be lovely at either your Passover Seder or your Easter dinner - both holidays are fast approaching.  Roasting the asparagus intensifies its flavor, so it's delicious to serve to guests; and the egg, of course, is symbolic for both holidays.

But you should really just enjoy this simply because Winter is officially over!

Roasted Asparagus with Egg and Dijon Vinaigrette

1 bunch asparagus
2 tablespoons + 2 teaspoons extra-virgin olive oil
1/2 teaspoon + generous sprinkling of kosher salt
2 hard-boiled eggs
3/4 teaspoon lemon juice
1 teaspoon Dijon mustard
generous sprinkling of black pepper

Preheat oven to 400F.

Place the asparagus onto a baking sheet; drizzle with the 2 tablespoons oil and the 1/2 teaspoon salt.  Roast for 20  minutes, until fork-tender.  Let cool to room temperature.

Peel the eggs.  Use an egg slicer to cut them first in one direction and then in the other, to make small shreds.  (If you don't have an egg slicer, just chop the eggs.)

Combine the 2 teaspoons oil, lemon juice, and mustard.

Place the asparagus onto a serving platter and sprinkle the egg over it; generously sprinkle salt and pepper over everything.  Drizzle with the vinaigrette and serve immediately.

Serves 4-6.